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Hot Fudge Sauce Recipe
Apr 07, 2011 @ 1:46 AM
Posted by
Daily Value: 18%
Servings: 4
Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 353Daily Value: 18%
Servings: 4
Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free
| Fat | 22g | 34% |
| Saturated | 14g | 69% |
| Trans | 0g | 0% |
| Carbs | 41g | 14% |
| Fiber | 1g | 4% |
| Sugars | 39g | 0% |
| Protein | 1g | 3% |
| Cholesterol | 64mg | 21% |
| Sodium | 56mg | 2% |
| Calcium | 41mg | 4% |
| Magnesium | 20mg | 5% |
| Potassium | 98mg | 3% |
| Iron | 1mg | 3% |
| Zinc | 0mg | 2% |
| Vitamin A | 703IU | 14% |
| Vitamin C | 0mg | 0% |
| Thiamin (B1) | 0mg | 1% |
| Riboflavin (B2) | 0mg | 3% |
| Niacin (B3) | 0mg | 1% |
| Vitamin B6 | 0mg | 1% |
| Folic Acid (B9) | 3µg | 1% |
| Vitamin B12 | 0µg | 1% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 3% |
| Vitamin K | 2µg | 3% |
| Fatty acids, total monounsaturated | 6g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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Big Girls Small Kitchen
When I was a college student, I found my sanity in wax paper cups of ice cream with hot fudge sauce from Herrell's in Harvard Square. It was the kind of treat that was small enough not to seem overly unhealthy — my grandma eats ice cream with hot fudge sauce every day, and she’s 93 — but large enough to assuage any stress that exams, professors, or snow might contribute to my life. I ate ice cream all winter, all fall, and all spring.
So here I bring to you my recipe for hot fudge sauce, and perhaps the best-ever way to use it: Atop a decadent brownie (or cookie or blondie, for that matter) sundae. — Cara
INGREDIENTS
- ½ cup cream
- 3 tablespoons butter
- Pinch of salt
- 1/3 cup brown sugar
- 1/3 cup white sugar
- ½ cup minus 1 tablespoon cocoa powder
- 2 tablespoons chopped chocolate
- ¼ teaspoon vanilla
- ¼ teaspoon espresso powder
DIRECTIONS
Combine the cream and the butter in a small, heavy saucepan over medium-low heat. Cook, stirring occasionally, until the butter is melted and the mixture has just come to a boil. Stir in the sugars and the pinch of salt and cook for another minute, letting the mixture barely simmer. You want the sugars to be dissolved, and you can test this by spooning a little bit onto a plate and then rubbing it in between your fingers to make sure it’s smooth, not gritty.
Add the cocoa powder slowly, whisking as you go to stir out any lumps. The sauce should be uniformly smooth, thick, and dark.
Take the sauce off the heat. Add the chocolate, vanilla, and espresso powder. Let sit for about a minute, then whisk again until smooth.
Serve immediately, over ice cream or your dessert of choice.
Recipe Details
Makes just under a cup
Store in a wide-necked container in the fridge. It will solidify as it cools, so slowly reheat the jar in a bowl of hot water, or microwave in short bursts.
Servings: 4
